There’s something undeniably satisfying about biting into a warm pita stuffed with spicy chicken shawarma, creamy hummus, and crisp veggies. This Spicy Chicken Shawarma with Hummus and Pita recipe brings the bold, complex flavors of traditional middle eastern recipes right into your kitchen. Inspired by street food staples and the soul of shawarma food culture, this dish packs smoky spices, rich garlic flavor, and a hint of citrusy tang—all balanced by the creaminess of hummus and the pillowy softness of fresh pita bread. Whether you're building a loaded chicken shawarma bowl or simply craving a warm wrap after a long day, this recipe will have you skipping takeout for good.
Spicy Chicken Shawarma with Hummus and Pita
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Middle Eastern
Mixing bowl To combine the chicken shawarma marinade
Sharp knife and cutting board For prepping vegetables and slicing the cooked chicken
Cast iron skillet or grill pan For that perfect sear and char on the chicken (a regular nonstick skillet works in a pinch)
Tongs or spatula To turn the chicken as it cooks
Serving platter or cutting board For slicing and serving the meat
Foil To keep pita warm or to wrap shawarmas
Food processor or blender (optional) If making your own hummus or garlic sauce
For the Chicken Shawarma Marinade
- 1.5 lbs boneless skinless chicken thighs (preferably for that juicy, tender bite)
- 3 tablespoons plain Greek yogurt
- 3 tablespoons olive oil
- Juice of 1 lemon
- 4 garlic cloves minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper adjust to heat preference
- 1 teaspoon salt
- ½ teaspoon ground black pepper
This combination creates a swarma chicken marinade recipe that balances spice, tang, and depth—just like you'd find in a classic Turks shawarma stall.
For Assembly
- 4-6 fresh pita breads
- 1 cup hummus store-bought or homemade
- 1 red onion thinly sliced
- 1 large tomato sliced
- 1 cup shredded lettuce
- Pickled turnips or cucumbers optional but traditional
- Fresh parsley chopped (for garnish)
Optional Shawarma Sauce Recipe (Garlic Sauce)
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 garlic cloves grated
- Juice of ½ lemon
- Salt to taste
Marinate the Chicken
Start by prepping your shawarma chicken marinade. In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, garlic, and all the spices. Mix until smooth. Add the chicken thighs and toss until fully coated. Cover and refrigerate for at least 1 hour, ideally overnight. This step is crucial—allowing the chicken to absorb all the flavors results in incredibly flavorful meat, as any good sharwama chicken recipe should.
Cook the Chicken
Heat a cast iron skillet or grill pan over medium-high heat. Add a light drizzle of oil if needed. Lay the marinated chicken thighs in the pan without crowding them. Cook for 5-7 minutes on one side until you see good browning and a slight char. Flip and cook for another 5-7 minutes, or until fully cooked and the juices run clear.
Remove from heat and rest the chicken for 5 minutes before slicing into thin strips.
Prepare the Shawarma Sauce
While the chicken rests, make the optional garlic shawarma sauce recipe. Mix mayonnaise, Greek yogurt, lemon juice, grated garlic, and salt in a bowl until smooth. Adjust garlic or lemon to taste. This creamy garlic sauce is an excellent addition if you’re aiming for a full chicken shawarma salad or wrap experience.
Warm the Pita and Prep the Fillings
While the chicken rests, warm your pita bread—either wrapped in foil in the oven for 5 minutes or briefly on a hot pan. Lay out your fillings: hummus, tomato slices, lettuce, red onion, pickles, and parsley.
Assemble the Shawarma Wraps
To assemble, spread a generous layer of hummus onto the center of each pita. Add a few slices of chicken, some tomato, red onion, and lettuce. Drizzle with garlic sauce or even a spoonful of tahini if you like. Sprinkle chopped parsley and wrap it up tight. If needed, wrap in foil for a more authentic shawarma food feel.
Alternatively, you can build a chicken shawarma bowl by layering rice or couscous with hummus, the sliced chicken, and toppings.
Pairings
This spicy chicken shawarma pairs wonderfully with a variety of sides and drinks that elevate the meal:
- Tabbouleh or Fattoush Salad: A herby and citrusy salad brings a fresh contrast to the spice of the chicken.
- Baba Ganoush: For even more creamy depth, this smoky eggplant dip pairs beautifully with pita and shawarma.
- Roasted Veggies or Cauliflower Rice: A good low-carb pairing if you’re skipping the pita.
- Mint Lemonade or Ayran: These traditional drinks cool down the heat and enhance the spices. Mint lemonade brings a zesty freshness, while ayran (a yogurt-based drink) offers creamy relief.
- Stuffed Grape Leaves (Dolmas): Another great side dish that rounds out a Middle Eastern feast.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless chicken breasts, but they tend to be less juicy and more prone to drying out. Shwarma chicken thigh is preferred because of its fat content and tenderness. If you use breast, consider pounding them slightly for even thickness and reduce the cooking time.
2. How long should I marinate the chicken?
For best results, marinate the chicken overnight. However, if you're in a rush, even 1 hour will impart a decent flavor. The yogurt and lemon help tenderize the chicken quickly.
3. Can I grill the chicken instead of using a skillet?
Absolutely. Grilling adds a beautiful char and smoky depth. Just make sure your grill is hot and well-oiled. This method works especially well if you're cooking for a crowd.
4. Can I make this dish dairy-free?
Yes. You can skip the yogurt or use a plant-based yogurt alternative in the marinade. The sauce can also be made dairy-free by using vegan mayo and non-dairy yogurt.
5. What’s the difference between this and a chicken shawarma salad?
The main difference is presentation and base. A chicken shawarma salad skips the pita and uses a bed of greens, often with cucumber, tomato, and red onion, topped with shawarma chicken and a creamy dressing or garlic sauce. It’s a lighter, low-carb alternative with all the same flavors.
